Brioche bread

Hi guys..How are you?

This week is very special for me, not only because I celebrated my 29th birthday but also, I have my 3 years anniversary with my sweet husband today :-). I can’t believe how time just flies by..but I actually enjoy getting older. I love understanding and appreciation for the life that comes with years, I love how I am learning to “not letting the behaviour of others to destroy my inner peace” as Dalai Lama teaches us, how to accept uncertainty and challenges, and still see positive in things. Because how else  would we learn/evolve if we were not challenged, right? Ok, so back to the recipe:-)..

This recipe is for basic brioche bread in stand mixer. From here, you can go ahead and add all sorts of things: orange zest, shaved chocolate, raisins, goat cheese and chive..whatever you like. 

Ingredients for the dough: 3.8 cups flour or 475 gr, 1/4 tsp salt, 5 tbsp sugar, 1 tsp dry yeast, 6 large eggs, 300 gr butter (softened a bit). 1 additional egg yolk with a pinch of salt for brushing. Toppings can include: sugar, sesame seeds, poppy seeds etc.

The ideal room temperature should be around 75 F ( the temperature above 80 F might kill the yeast whilethe temperature below 70 F will not allow the dough to raise properly).

In the bowl of your stand mixer fitted with the bread hook, mix dry ingredients for a minute. Add the eggs (all at once) and mix to combine. Once the dough comes together, set the speed to medium and mix for 2 minutes. Scrape down the bowl and the hook as you needed, then mix for 4 minutes. The dough should become firm and a little bit stretchy.

While the mixer is running, add the softened butter piece by piece. Scrape down the the bowl and dough hook a few times making sure to scrape the dough on the bottom of the mixer to the top. Mix for 4 minutes.

Increase the speed to medium high and mix for 5 more minutes. Scrape the bowl and hook again, then continue to mix until the dough is smooth, elastic and shiny, about 4 more minutes. At this point, the dough should make a slap-slap sound against of the sides of the mixer. So, the total mixing time should be around 20 minutes, I would say. Not including the time when you stop to scrape down the bowl and hook. At this point, transfer the dough to a large bowl, cover with plastic wrap and let it raise for about 2 hours.

Once, the dough has risen, deflate it and form a tight ball (without using additional flour). Cover with plastic wrap and leave it overnight in the fridge. On next day, pre shape the dough into balls and let it sit for 5-10 minutes. I divided the dough into one bread loaf and 3 giant buns :). Finish shaping of the dough and place the brioche into baking forms/pans. The key is to shape them tightly. Leave on the kitchen counter covered with plastic wrap for 2-3 hours. The dough will double (mine tripled) in size. Brush the top with egg wash and bake for 25 minutes at 350 F. Another good tip is to preheat the oven with a baking sheet and once the oven is ready, place loaves/buns onto the hot baking sheet and bake.

Enjoy your weekend, guys

xx